Preparation

Sauté the shallots and garlic in the butter, add the rice and stir.
When the rice is well coated, deglaze with white wine. Add the chicken stock slowly, so that the rice is covered. Simmer gently and stir occasionally. There should be no liquid in the pot after around 15 – 18 minutes and the rice should be al dente. Add the Grana Padano and the butter. Put the rice aside and leave it to rest to cool.
Put two slices of ham on cling film and create four of these layers. Spread the risotto equally on these with a gap of one centimetre to the edge of the ham. Now use the film to roll the ham with the risotto and create firm rolls. Cut into 4 pieces.
Sear the courgette with olive oil in a hot pan and add the asparagus. Sear the risotto-ham rolls in the frying pan on low heat on each side. Arrange vertically with the vegetables. Sprinkle with a little extra Grana Padano.

xThis site uses cookies (own and of other sites) to improve performance for advertising purposes. If you want to learn more or refuse all or some cookies, click here. By continuing to brows this site, you consent to the use of these cookies.